Good. No dust jacket. 1966. first thus. 768 pages. Good condition paperback. Cards, pages, and binding are presentable with no major defects. Minor issues may exist such as shelf wear, inscriptions, light foxin. World of Rare Books Item ref. 1460657899CJW (Use this ID when enquiring about this item. )
Good/Fair. Volume 2. Book Club Edition. Light spotting/staining on upper page edge. Good condition. Light to moderate shelf wear, creasing on covers. Binding intact. Chipping, small tears in DJ. Fair condition Dust Jacket Included. DJ has moderate to heavy edge wear, creasing, rubbing, chipping. (K89)
Very good. No dust jacket. very good. boards have minor spotting o/w has minor bs. bump tips/edge/spine wear. text has minor but noticable spotting to edges o/w clean+ no reminder/names, sq., tight, solid. no dj. a great vintage reference copy. fast... 26 cm. Includes Illustrations.
VERY GOOD. Very Good Plus hardcover without dust jacket. Volume 1, 1961, Knopf. Larger (not book club) format, 1967 printing. Cover has very slight wear, very lightly soiled from use, spine a little faded. Page edges moderately soiled by use. Interior has a few small spots but is basically clean; no marks or writing. Tight binding. Nice condition. OVERSIZE. **We provide professional service and individual attention to your order, daily shipments, and sturdy packaging. FREE TRACKING ON ALL SHIPMENTS WITHIN USA.
Mastering the art of French cooking
by Simone Beck
Excellent quality - fast shipping. Great Service +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sep 3, 2009
art of french cooking
speedy delivery, book arrived in condition as described. Would definately recommend to a friend.
Apr 10, 2009
Julia Child Rocks!
I had to get this early edition book after reading Julia Child's "My Life in France" in which she explains how this "cookery book" came to being. This tome uses precise language yet it retains all of Julia's wit and charm. As a reference, it is very user friendly and unintimidating because Julia is there guiding every step. It is not just a cook book but a piece of culinary history.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.